Beef Chuck Roll

The chuck roll is a boneless cut from the neck area within the Chuck, known for its rich flavor but lacking in tenderness. It’s best suited for slow, moist-heat cooking methods like braising or stewing. Inside the chuck roll is a smaller, more tender section called the chuck eye roll, which is suitable for slow roasting.
Additionally, the chuck roll can be ground into 85% lean/15% fat ground beef, making it versatile for various uses.